INSPECTION REPORT Health Protection KLAI-CSZQT4

PREMISES NAME Hugo's Mexican Kitchen		Tel: (778) 547-8835 Fax:
PREMISES ADDRESS 101C - 19181 Fraser Hwy Surrey, BC V3S 2V6		INSPECTION DATE June 21, 2023	TIME SPENT 1.5 hours
OPERATOR (Person in Charge) Daniel Garcia		NEXT INSPECTION DATE June 23, 2023
INSPECTION TYPE Routine
ACTION TAKEN		FOOD SAFETY & SANITATION
ADMINISTRATIVE Information Provided	ENFORCEMENT Require Corrections	Comply In Use Food Safety Training [s. 10] Yes Food Safety Plan [s. 23] Yes Yes Sanitation Plan [s. 24] Yes Yes
HAZARD RATING FOR YOUR FACILITY: Low (≤15) Total Score = 17

Critical Hazards: Total Number: 1

205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)] Observation (CORRECTED DURING INSPECTION): Reach-in drawer cooler below the flat grill was noted at 17C as per the internal thermometer. A container of cooked beef, chicken and 1 flat of raw eggs were noted with internal temperature of 16.1C, 16.8C and 17.1C respectively. Corrective Action(s): **Issue corrected at the time of inspection** Food handler discarded the containers of beef, chicken and raw eggs during the inspection. Violation Score: 5

Non-Critical Hazards: Total Number: 4

209 - Food not protected from contamination [s. 12(a)] Observation: 1. Inappropriate dispenser, bowl, was noted stored within the ice machine again. **Repeated violation** 2. An opened can of tomato paste was noted in the reach-in cooler. Corrective Action(s): 1. Remove the bowl from the ice machine. Do not use inappropriate dispenser, such as bowl, for dispensing ice. Must use one with a handle and the handle must never come into contact with the ice. 2. Transfer the opened can of tomato paste into a food-grade container. Opened can containing acidic food items may lead to leaching of metals from the tin to the food. Date to be corrected by: Immediately Violation Score: 3 304 - Premises not free of pests [s. 26(a)] Observation: Multiple (10+) flies noted by the ice machine and dry storage area. Corrective Action(s): Keep the facility clean to deprive pest from any food source. Avoid stagnant water and continue to work with your pest control company to deter flies. Date to be corrected by: Ongoing Violation Score: 3 306 - Food premises not maintained in a sanitary condition [s. 17(1)] Observation: Facility is noted in a more sanitary condition than the previous two routine inspections. However, there are still some unsanitary condition that can be improved upon. Clean and sanitize the following areas: - Underside of the handles of the kitchen reach-in coolers. - Interior of the dish machine Corrective Action(s): Clean and sanitize the aforementioned areas and maintain in a sanitary condition. Date to be corrected by: June 23, 2023 Violation Score: 3 308 - Equipment/utensils/food contact surfaces are not in good working order [s. 16(b)] Observation: 1. Reach-in drawer cooler below the flat top was noted at 17C. 2. Reach-in cooler below the hot hold units was holding food at a slightly elevated temeprature (6 - 7C). Temperature might have been slightly elevated due to the unit being in-use. Corrective Action(s): 1. All cold potentially hazardous food items stored in this unit was discarded. Call a technician to fix this cooler unit. Do not store any food in this unit until it is able to reach 4C or below. 2. Monitor this unit if the temperature does not go down, transfer all cold potentially hazardous food to another functioning refrigerator unit and have this unit serviced. Date to be corrected by: As soon as possible Violation Score: 3

Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

Routine inspection conducted today: Handwash stations, including washrooms, accessible, equipped with hot and cold running water, liquid soap and paper towel. Refrigeration units (except for unit under the grill in the kitchen areas) were holding food below 4C. Freezer units were holding food at less than -18C. Hot food were held over 60C in hot hold units. Bleach sanitizer spray bottles available. 2 detected with 200 ppm chlorine residual. High temperature dish machine was able to reach 71.1C at the plate level during the rinse cycle. As per staff, since the last inspection she has completed the FOODSAFE level 1 course and is waiting for their certificate to arrive in the mail.